Nutritional composition

ABSTRACT

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

INCORPORATION BY REFERENCE STATEMENT

The entirety of European Application No. 18176727.8 filed Jun. 8, 2018,is hereby expressly incorporated by reference therein.

TECHNICAL FIELD OF THE INVENTION

The present invention relates to the use of a lentil product to increasethe bioavailability of non-haem iron in a composition comprisinganti-nutritional factors such as phytic acid e.g. a compositioncomprising wholegrain.

BACKGROUND OF THE INVENTION

A variety of short and long-term health benefits have been attributed tothe regular intake of wholegrain e.g. a reduction in the short and longterm risk of type II diabetes, obesity and, heart disease; for thisreason, an increasing number of consumers are seeking out productscomprising it.

In view of the health benefits and increased demand for productscomprising wholegrain, more and more companies are replacing refinedgrain with wholegrain in their products.

Whilst the health benefits associated with wholegrain are indisputable,its presence in a product can have drawbacks. In particular, incomparison to refined grain, wholegrain ordinarily comprises moreanti-nutritional factors, such as phytic acid. These anti-nutritionalfactors can negatively affect the absorption/bio-availability ofnon-haem iron from a product.

Poor absorption of non-haem iron from products, in particular cereal orlegume based foods, is believed to be major factor in the etiology ofiron deficiency, in particular in the infant population.

Several methods have been developed to reduce the content ofanti-nutritional factors such as phytic acid in compositions comprisingthem e.g. pre-treatments involving fermentation, soaking, germinationand/or enzymatic treatment with phytase enzyme. However, these methodshave drawbacks because they may not only reduce the concentration ofanti-nutritional compounds, but also other nutrients that may havehealth benefits. These methods also add an additional cost element tothe product production.

Accordingly, there is still a need to identify alternative ways tomitigate the negative effect of anti-nutritional factors such as phyticacid on non-haem iron absorption/bioavailability, for example incompositions/products comprising wholegrain, in particular there is aneed to find ways that may not suffer from one or more of the drawbacksof the prior art.

An object of the present invention is to address such a need.

Surprisingly, the inventors have now found that a lentil product maycounteract the effect of one or more anti-nutritional factors such asphytic acid, on non-haem iron absorption/bioavailability. Moreparticularly the inventors have found that adding a lentil product to acomposition comprising antinutritional factors such as phytic acid e.g.a composition comprising wholegrain, may reduce the inhibitory effect ofone or more anti-nutritional factor e.g. phytic acid, on theabsorption/bioavailability of non-haem iron from said composition.

SUMMARY OF THE INVENTION

The invention is set out in the claims and in the detailed descriptionincluded herein. There is provided the use of a lentil product toincrease the bioavailability of non-haem iron in a compositioncomprising one or more anti-nutritional factor.

Further provided is a composition comprising a lentil product, non-haemiron and, wholegrain, wherein the composition is a complementarynutritional composition for infants for use during the complementaryfeeding period.

Also provided is a method of increasing the bioavailability of non-haemiron in a composition comprising one or more anti-nutritional factor,said method comprising the step of adding to said composition a lentilproduct.

The lentil product may be a yellow lentil product, a red lentil product,or a combination of the foregoing.

The one or more anti-nutritional factor may be phytic acid.

The non-haem iron maybe ferrous sulfate, ferrous fumarate, ferrousbisglycinate or a combination of any of the foregoing.

The composition comprising one or more anti-nutritional factor may be acomposition comprising wholegrain. The wholegrain maybe whole grainmaize, wheat, rice (for example red rice), oat, corn, barley, semolina,or any combination of any of the foregoing.

Wholegrain may be comprised in the composition of the invention in aconcentration of 5 to 30 w/w %.

Non haem-Iron may be comprised in the composition in a concentration ofat least 1.6 mg/100 Kcal of the composition.

A composition of the invention may be used in the treatment orprevention of sub-optimal iron levels in a subject wherein said subjectis an infant or child.

A composition of the invention may be used to optimize the iron statusof a subject wherein said subject is an infant or child.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 Shows the iron bio-accessibility of iron intrinsically present inreferences and prototypes comprising different level of legumes, wholegrains and milk. Results for internal controls are represented by greybars; results for references and prototypes samples are represented byblack bars.

FIG. 2 Shows the effect of the addition of different legumes inc.lentils in recipes comprising wheat whole grain and milk on ironbio-accessibility. Reported percentage (mean±SD) represent thedifference (%) in iron bio-accessibility between the samples and thereference comprising whole grains and milk only. All samples werefortified with the same level of iron and ascorbic acid.

FIG. 3. Shows the effect of the addition of different legumes inc.lentils in recipes comprising wheat whole grain and milk on ironbio-accessibility. Reported percentage (mean±SD) represent thedifference (%) in iron bio-accessibility between the sample and thereference containing refined flour and milk only.

FIG. 4. Shows the effect of the addition of lentils on Febioaccessibility in a recipe comprising wheat whole grain.

FIG. 5. Shows Fe bioaccessibility of intrinsic Fe from a referencecomprising whole grain (ref WG BP) and from prototypes containing wholegrains (WG) and lentils.

DETAILED DESCRIPTION

The inventors have found that adding a lentil product to a compositioncomprising one or more anti-nutritional factor e.g. a compositioncomprising wholegrain, may increase the bioavailability of non-haem ironin said composition. Without wishing to be bound by theory the inventorsbelieve that the lentil product may reduce/mitigate the inhibitoryeffect of said one or more anti-nutritional factor e.g. Phytic acid, onthe absorption of non-haem iron from said composition.

In a first aspect of the invention there is provided the use of a lentilproduct to increase the bioavailability of non-haem iron in acomposition comprising one or more anti-nutritional factor.

The term lentil product as used herein refers to a lentil or partthereof, or any composition comprising one or more lentil or one or morepart of one or more lentil. The term lentil as used herein refers to aseed of a plant of the species Lens culinaris and subspecies LensCulinaris Medik.

The lentil in the lentil product may be any type of lentil. Non-limitingexamples of types of lentil include green lentils, French Green Lentils(Puy lentils), yellow lentils, red lentils, and black/beluga lentils.

The present inventors have found that red and/or yellow lentils may beparticularly effective in the invention. Accordingly, in an embodimentof the invention the lentil product is selected from the groupconsisting of a red lentil product, a yellow lentil product and acombination of the foregoing.

In a specific embodiment the lentil product is a yellow lentil product.

The lentil product may be in any form, no limiting example of formsinclude dehulled whole lentils, dehulled crushed lentils, dehulledlentil flour (ground dehulled lentils), and combinations of any of theforegoing. Because crushing or grinding the lentils increases thesurface area and may release actives from the lentils. Crushed or groundlentils may be more effective in the invention. Accordingly, in a morespecific embodiment of the invention, the lentil product comprisescrushed dehulled lentils, dehulled lentil flour, or any combination ofany of the foregoing e.g. the lentil product comprises dehulled lentilflour or consists of dehulled lentil flour.

The term “anti-nutritional factor” as used herein refers to a compoundthat interferes with the absorption/bioavailability of non-haem iron.Non-limiting examples of anti-nutritional factors include: phytic acid,polyphenols, and calcium. Milk may also interfere with theabsorption/bioavailability of non-haem iron. Accordingly, as used hereinthe term “anti-nutritional factor” also refers to milk.

The inventors believes that a lentil product may be particularlyeffective at counteracting the inhibitory effect of phytic acid on theabsorption of non-haem iron from a composition. Accordingly, in anembodiment of the invention the anti-nutritional factor is phytic acid.

The term “phytic acid” as used herein refers to a myo-inositol phosphatei.e. myo-inositol monophosphate (InsP), myo-inositol bisphosphate(InsP₂), myo-inositol triphosphate (InsP₃), myo-inositoltetrakisphosphate (InsP₄), myo-inositol pentakisphosphate (InsP₅) ormyo-inositol hexakisphosphate (InsP₆). In the context of this invention,the term “phytic acid” also includes any salt or ester of phytic acidcapable of forming phytic acid in the food or beverage composition ofthe invention.

Anti-nutritional factors are found in a wide variety of ingredients andfood products and are known to be particularly prevalent in plantderived ingredients and/or products and more particularly inwholegrains. Accordingly, the lentil product may be particularlyeffective when used in combination with wholegrain.

Accordingly, in an embodiment of the present invention the compositioncomprising an anti-nutritional factor is a composition comprisingwholegrain.

The term “whole grain”, as used herein refers to a grain productincluding the intact, ground, cracked or flaked caryopsis, whoseprincipal anatomical components: the starchy endosperm, germ and bran,are present in the same relative proportions as they exist in the intactcaryopsis. The grain product may be any grain. Non limiting examples ofgrain include: Amaranth Amaranthus cruentus, Barley Hordeum vulgare),Buckwheat Fagopyrum esculentum, Bulgur Triticum ssp., Corn Zea maysmays, Einkorn Triticum monococcum L, Farro/Emmer Triticum turgidumdicoccum, Fiono, Freekeh Triticum turgidum var. durum, Khorasan Grain(triticum turgidum turanicum), Kañiwa (Chenopodium pallidicaule, Millet(Panicum miliaceum, Pennisetum Glaucum, Setaria italica, Eleusinecoracana, digitaria exilis), Oats (Avena sativa), Quinoa (Chenopodiumquinoa), Rice (Oryza sativa), Rye (Secale cereale), Sorghum/Milo(Sorghum spp.), Spelt (Triticum aestivum spelta), Teff (Eragrostis tef),Triticale (x triticosecale rimpaui), Wheat (Triticum aestivum; Triticumturgidum), Wild Rice (Zizania spp.) semolina, and any combination of anyof the foregoing.

Wholegrain maize, wheat, oat, rye, corn, semolina and rice (for examplered rice) are extremely popular wholegrains employed in food products,in particular food products for infants and children.

Accordingly, in a more specific embodiment of the invention thewholegrain is selected from the group consisting of: maize, wheat, oat,rye, corn, semolina, rice and a any combination of any of the foregoing.

The term non-haem iron as used herein refers to any iron that is notattached to a haem protein. It may be Fe(III) or Fe(II). Fe(III) ionsare iron ions of the +3 oxidation state. They may also be referred to asFe³⁺ ions or ferric ions. Fe(II) ions are iron ions of the +2 oxidationstate. They may also be referred to as Fe²⁺ ions or ferrous ions. Thenon-haem iron may be in the form of a salt. Non-limiting examplesinclude: ferric citrate, ferric ammonium citrate, ferric phosphate,ferric pyrophosphate, ferric sodium diphosphate, ferrous ascorbate,ferrous carbonate, ferrous citrate, ferrous fumarate, ferrous gluconate,ferrous bisglycinate, ferrous lactate, ferrous sulfate, ferroussuccinate, ferrous ammonium phosphate, ferrous L-pidolate and, anycombination of any of the foregoing. The non-haem iron may also be inthe form of a physiologically acceptable iron chelate such as forexample NaFe EDTA (sodium iron EDTA).

Fe2+ is more bioavailable than Fe3+ and it may therefore be morebeneficial if iron is added into the composition in the form of aferrous salt or complex e.g. ferrous sulfate, ferrous fumerate, ferrousbisglycinate or a combination thereof.

In an embodiment of the present invention the non-haem iron is selectedfrom the group consisting of ferrous sulfate, ferrous bisglycinate,ferrous fumerate and a combination of any of the foregoing.

The lentil product may be used in combination with any ingredient knownto improve the absorption/bioavailability of non-haem iron from acomposition. For example the lentil product may be used in combinationwith ascorbic acid (vitamin C) or other organic acids.

In another embodiment of the present invention there is provided the useof a lentil product and ascorbic acid to increase the bioavailability ofnon-haem iron in a composition comprising one or more anti-nutritionalfactor e.g. a composition comprising phytic acid such as a compositioncomprising wholegrain.

The lentil product may be used to increase the bioavailability ofnon-haem iron in any type of composition comprising one or moreanti-nutritional factor.

The composition may for example be a nutritional product, a foodproduct, a functional food product, a medical food, a nutritionalsupplement, a pharmaceutical formulation, a beverage product.

The term “food product”, as used herein, refers to a product that may besafely consumed by a human or animal and includes dairy products, petfood products and, products intended for consumption by infants, youngchildren and children. Said food product may be in solid, semi-solid orliquid form and may comprise one or more nutrients.

The term “pet food product” as used herein refers to a nutritionalproduct that is intended for consumption by pets. A pet, or companionanimal, as referenced herein, is to be understood as an animal selectedfrom dogs, cats, birds, fish, rodents such as mice, rats, and guineapigs, rabbits, etc.

The term “dairy products”, as used herein, refers to food productsproduced from animals such as cows, goats, sheep, yaks, horses, camels,and other mammals. Examples of dairy products are low-fat milk (e.g.0.1%, 0.5% or 1.5% fat), fat-free milk, milk powder, whole milk, wholemilk products, butter, buttermilk, buttermilk products, skim milk, skimmilk products, high milk-fat products, condensed milk, créme fraiche,cheese, ice cream and confectionery products, probiotic drinks orprobiotic yoghurt type drinks.

The term “functional food product” as used herein, refers to a foodproduct providing an additional health-promoting or disease-preventingfunction to the individual e.g. low GI, diabetes prevention and/or ironsupplementation.

The term “medical food” as used herein refers to a special class ofnutritional compositions designed to provide dietary management ofcertain conditions. The medical food meets certain criteria as set outby and regulated under the Orphan Drug Act of 1983 in Section 5[360ee](b)(2)(D).

The term “nutritional supplement” as used herein, refers to anutritional product that provides nutrients to an individual that mayotherwise not be consumed in sufficient quantities by said individual.

The term “pharmaceutical formulation” as used herein, refers to acomposition comprising at least one pharmaceutically active agent,chemical substance or drug.

The term “beverage product” as used herein, refers to a nutritionalproduct in liquid or semi-liquid form that may be safely consumed by anindividual.

Term “products intended for consumption by infants, young children andchildren” as used herein refers to products specifically formulation forconsumption by infants, young children and/or children. Non-limitingexamples include infant formula, follow on formula, growing up milks,baby food including infant cereals and nutritional compositions for usein the complementary feeding period e.g. infant cereals for use in thecomplementary feeding period.

The term “complementary feeding period” indicates the process ofgradually introducing a mammal infant to what will be its adult diet andcomplementing the supply of its mother's milk with solid foods. Forhumans, the complementary feeding period typically starts at age between4 and 6 months of infant's age and is considered completed once theinfant is not anymore fed with any breast milk (or substitute infantformula), typically at 24 months. In one embodiment, the complementaryfeeding period is comprised between 4, for example 6, months and 24, forexample 18 months of infant's age.

The term “a nutritional composition for use in the complementary feedingperiod” as used herein refers to a nutritional composition which isdesigned to be administered to an infant or young child at the time thecomplementary feeding period starts or afterwards. In one embodiment,the complementary nutritional composition is administered during thecomplementary feeding period. This nutritional composition is usually tobe taken enterally, orally, parenterally or intravenously, and itusually includes a lipid or fat source, a protein source and acarbohydrate source.

In an embodiment of the invention the lentil product is used to increasethe bio-availability of non-haem iron in a composition comprising one ormore anti-nutritional factor wherein said composition is an infantcereal or nutritional composition for use in the complementary feedingperiod e.g. wherein said composition is an infant cereal for use in thecomplementary feeding period.

The lentil product may for example be used in conjunction withwholegrain cereal to replace part of the skimmed milk or refined cerealin an infant cereals or nutritional compositions for use in thecomplementary feeding period e.g infant cereals for use in thecomplementary feeding period, and may maintain the iron bioavailabilityin said product despite the increase in phytic acid due to the increasein the concentration of wholegrain cereal or other ingredients that maybe a source of anti-nutritional factors in said composition.

In another aspect of the present invention there is provided acomposition comprising a lentil product, non-haem iron and ananti-nutritional factor e.g. phytic acid. In an embodiment thecomposition comprises a lentil product, non-haem iron and wholegrain.

The composition may for example be a nutritional product, a foodproduct, a functional food product, a medical food, a nutritionalsupplement, a pharmaceutical formulation, a beverage product.

The composition of the invention may comprise the lentil product in anyamount for example in an effective amount. An effective amount may beany amount that increased the bioavailability of non-haem iron in acomposition comprising one or more anti-nutritional factor. It is wellwithin the purview of the skilled person to determine an effectiveamount. An effective amount may for example be determined by measuringthe bio-availability of non-haem iron said composition before and afterthe addition of a lentil product and determining what concentration oflentil product results in an increase in the bio-availability of thenon-haem iron in said composition. The effective amount may depend onthe concentration of the anti-nutritional factors and/or theconcentration of the non-haem iron in said composition.

In an embodiment of the invention the composition comprising a lentilproduct, non-haem iron and wholegrain is an infant cereals ornutritional compositions for use in the complementary feeding periode.g. is an infant cereal for use in the complementary feeding period.

In an embodiment the lentil product comprised in the infant cereals ornutritional compositions for use in the complementary feeding period isselected from the group consisting of a yellow lentil product, a redlentil product, and a combination of the foregoing. In a more specificembodiment the lentil product is a yellow lentil product.

The lentil product may be comprised in the infant cereal or nutritionalcomposition for use in the complementary feeding period in any amount.It may for example be used in an effective amount.

In one embodiment, the infant cereal or complementary nutritionalcomposition for use in the complementary feeding period comprises alentil product in an amount of 5 to 80% w/w of the infant cereal ornutritional compositions for use in the complementary feeding period,for example in an amount in the range of at least 5 to 70% w/w, 5% to20% w/w, 8% to 20% w/w, 9% to 20% w/w.

Non-haem Iron may be comprised in the infant cereal or nutritionalcomposition for use in the complementary feeding period in any amount.

In one embodiment, the infant cereal or complementary nutritionalcomposition for use in the complementary feeding period comprisesnon-haem iron in an amount of at least 1.6 mg of iron per 100 Kcal ofthe infant cereal or nutritional compositions for use in thecomplementary feeding period, for example in an amount in the range ofat least 1.6 mg up to 3 mg of non-haem iron per 100 Kcal of the infantcereal or nutritional compositions for use in the complementary feedingperiod.

In a specific embodiment the non-haem iron is selected from the groupconsisting of: ferrous sulfate, ferrous bisglycinate, ferrous fumerateand any combination of any of the foregoing.

Whole grain may be comprised in the infant cereal or nutritionalcompositions for use in the complementary feeding period in any amount.It may for instance constitute 100% of the cereal flour comprised in theinfant cereal or nutritional compositions for use in the complementaryfeeding period.

In one embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises an amount of wholegraincereal flour ranging from 10 to 90% w/w, for example 15 to 70% w/w.

In a specific embodiment the infant cereal or nutritional compositionfor use in the complementary feeding period comprise wholegrain cerealflour in an amount ranging from 10% to 55% w/w of cereal flour comprisedin the composition, for example, the composition comprises 45% to 90%w/w of refined flour and 10 to 55% w/w of whole grain flour.

In another specific embodiment the infant cereal or nutritionalcomposition for use in the complementary feeding period, and compriseswhole grain an amount ranging from 40 to 85% w/w or 50 to 90% w/w ofcereal flour for example it comprises 40 to 70% w/w of refined flour and30% to 60% w/w of whole grain flour.

In another specific embodiment the infant cereal or nutritionalcomposition for use in the complementary feeding period comprises wholegrain in an amount ranging from 40 to 85% w/w or 50 to 90% w/w of cerealflour for example it comprises 40 to 70% w/w of refined flour and 30% to60% w/w of whole grain flour.

In an embodiment the infant cereal or nutritional composition for use inthe complementary feeding period comprises 5 to 30% w/w of whole grain,at least 1.6 mg per 100 kcal of non haem iron and 5 to 20% w/w of alentil product, for example 5 to 20% w/w or 5 to 16% w/w wholegrain, atleast 1.6 mg per 100 kcal of non haem iron and 5 to 20% w/w of a lentilproduct.

In an embodiment the whole grain is selected from the group consistingof wholegrain maize, wheat, rice, oat, corn, barley, rye, semolina, andany combination of any of the foregoing.

The infant cereal or nutritional composition for use in thecomplementary feeding period according to the invention may alsocomprise any ingredient ordinarily found in this type of composition.

The infant cereal or nutritional compositions for use in thecomplementary feeding period may for example further comprises at leastone carbohydrate-based ingredient with a low glycemic index.

In an embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises at least onecarbohydrate-based ingredient selected from the group consisting of:Resistant starches, Amylose, Sucrose, Lactose, Isomaltulose, Maltitol,Galactose, Fructose, Isomalt, Xilitol and Polydextrose.

In an embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises a sugar or mixturesthereof. In a specific embodiment, the total amount of sugars rangesfrom 0 to 30% w/w, for example from 0 to 20% w/w, for example between 2to 25% w/w, 5 to 25% w/w, 5 to 18% w/w.

In another embodiment, the amount of added sugars in the infant cerealor nutritional compositions for use in the complementary feeding periodranges from 0 to 30% w/w, for example from 1 to 20% w/w or from 5 to 15%w/w.

In one embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises an amount of added sugarswith low glycemic index which ranges from 0 to 30% w/w, for example from1 to 20% w/w or from 5 to 15% w/w. The low glycemic index sugar may forexample be selected in the group consisting of: lactose, galactose,fructose, isomaltulose and a combination of any of the foregoing.

In an embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises an edible fat or mixturesthereof, for example it comprises vegetable oils (for example rapeseedoil, palm oil, corn oil, soy oil, coconut oil and/or sunflower oil)and/or fats derived from milk.

In a specific embodiment, the infant cereal or nutritional compositionsfor use in the complementary feeding period comprises fats in an amountranging from 8 to 20% w/w of the composition, for example ranging from10 to 20% w/w, for example ranging from 10 to 17% w/w or from 10 to 15%w/w. The energy provided by fats may range from 22 to 40%, for examplebetween 27 and 38% of the total energy intake provided by the infantcereal or nutritional compositions for use in the complementary feedingperiod.

In another embodiment, the infant cereal or nutritional compositions foruse in the complementary feeding period doesn't comprise fats.

In an embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises total dietary fiber in atotal amount ranging from 0 to 25% w/w, 0 to 20% w/w for example from 2to 22% w/w; for example from 2 to 12% w/w, for example 0 to 10% w/w, forexample from 6 to 10% w/w, 1 to 8% w/w, 5 to 18% w/w or from 1.5 to 7%w/w.

In an embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises a milk-based ingredient ormixtures thereof. In a specific embodiment, the infant cereal ornutritional compositions for use in the complementary feeding periodcomprises a milk-based ingredient in an amount ranging from 0 to 35%w/w, for example 0 to 30% w/w, for example from 1 to 25% w/w, forexample from 5 to 25% w/w.

In a more specific embodiment, the complementary nutritional compositioncomprises milk-based ingredients having a GI lower or equal to 30. Themilk based ingredient may be bovine milk or goats milk e.g. it may bebovine skimmed milk.

In an embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises one or more legumes inaddition to the lentil product.

In a specific embodiment, the infant cereal or nutritional compositionsfor use in the complementary feeding period comprises one or morelegumes, in addition to the lentil product, in an amount ranging from 5to 40% w/w, for example from 8 to 30% w/w, for example from 10 to 25%w/w. In a more specific embodiment each of the one or more legumes orthe combination of said legumes has a GI lower or equal to 65, forexample 50.

In one embodiment, the infant cereal or nutritional compositions for usein the complementary feeding period comprises a fruit or mixturesthereof. In a specific embodiment, the infant cereal or nutritionalcompositions for use in the complementary feeding period comprisesfruits in an amount ranging from 0 to 25% w/w, for example from 1 to 18%w/w, 1 to 20% w/w, 1 to 15% w/w.

In a specific embodiment, the present invention provides an infantcereal or nutritional compositions for use in the complementary feedingperiod comprising:

-   -   cereal flour in amount ranging from 20 to 90% w/w wherein 5 to        100% of the cereal flour is wholegrain flour;    -   sugar in amount ranging from 0 to 30% w/w, for example from 0 to        20% w/w, for example between 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 0 to        30% w/w, for example from 1 to 20% w/w, for example from 5 to        15% w/w;    -   fat in an amount ranging from 8 to 20% w/w of the composition,        for example ranging from 10 to 17% w/w, for example from 10 to        15% w/w;    -   total amount of dietary fiber in amount ranging from 0 to 25%        w/w, for example from 2 to 25% w/w;    -   added fiber in amount ranging from 0 to 20% w/w;    -   milk-based ingredient in an amount ranging from 0 to 30% w/w,        for example from 1 to 25% w/w, for example from 5 to 25% w/w;    -   legume (in addition to a lentil product) in amount ranging from        0 to 40% w/w, for example from 5 to 40% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In another specific embodiment, the present invention provides an infantcereal or nutritional compositions for use in the complementary feedingperiod comprising:

-   -   cereal flour in amount ranging from 20 to 70% w/w, for example        30 to 55% w/w of cereal flours;    -   sugar in amount ranging from 0 to 30% w/w, for example from 0 to        20% w/w, for example between 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 0 to        30% w/w, for example from 1 to 20% w/w, for example from 5 to        15% w/w;    -   fat in an amount ranging from 8 to 20% w/w of the composition,        for example ranging from 10 to 17% w/w, for example from 10 to        15% w/w;    -   total amount of dietary fiber in amount ranging from 2 to 12%        w/w, for example from 6 to 10% w/w;    -   added fiber in amount ranging from 0 to 10% w/w, for example        from 1 to 8% w/w, for example from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 0 to 35% w/w,        for example 0 to 30% w/w, for example from 1 to 25% w/w, for        example from 5 to 25% w/w;    -   legume (in addition to a lentil product) in amount ranging from        5 to 40% w/w, for example from 8 to 30% w/w, for example from 10        to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In yet another specific embodiment, the present invention provides aninfant cereal or nutritional compositions for use in the complementaryfeeding period comprising:

-   -   cereal flour in amount ranging from 20 to 70% w/w, for example        30 to 55% w/w of cereal flours, for example 33 to 50% w/w;    -   sugar in amount ranging from 0 to 30% w/w, for example from 0 to        25% w/w, for example from 5 to 25% w/w, for example from 0 to        20% w/w, for example between 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 0 to        30% w/w, for example from 1 to 20% w/w, for example from 5 to        15% w/w;    -   fat in an amount ranging from 8 to 20% w/w of the composition,        for example ranging from 10 to 17% w/w, for example from 10 to        15% w/w;    -   total amount of dietary fiber in amount ranging from 2 to 12%        w/w, for example from 6 to 10% w/w;    -   added fiber in amount ranging from 0 to 10% w/w, for example        from 1 to 8% w/w, for example from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 0 to 35% w/w,        for example from 0 to 30% w/w, for example from 1 to 25% w/w,        for example from 5 to 25% w/w;    -   legume (in addition to the lentil product) in amount ranging        from 5 to 40% w/w, for example from 5 to 40% w/w, for example        from 8 to 30% w/w, for example from 10 to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In another specific embodiment, the present invention provides an infantcereal or nutritional compositions for use in the complementary feedingperiod comprising:

-   -   cereal flour in amount ranging from 33 to 50% w/w;    -   sugar in amount ranging from from 5 to 25% w/w;    -   added sugar with low glycemic index in amount ranging from 5 to        15% w/w;    -   fat in an amount ranging from 10 to 17% w/w;    -   total amount of dietary fiber in amount ranging 6 to 10% w/w;    -   added fiber in amount ranging from 0 to 10% w/w, for example        from 1 to 8% w/w, for example from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 5 to 25% w/w;    -   legume (in addition to the lentil product) in amount ranging        from 5 to 40% w/w, for example from 5 to 40% w/w, for example        from 8 to 30% w/w, for example from 10 to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In a further specific embodiment, the present invention provides aninfant cereal or nutritional compositions for use in the complementaryfeeding period comprising:

-   -   cereal flour in amount ranging from 33 to 50% w/w;    -   sugar in amount ranging from 5 to 25% w/w;    -   added sugar with low glycemic index in amount ranging from 5 to        15% w/w;    -   fat in an amount ranging from 10 to 17% w/w;    -   total amount of dietary fiber in amount ranging from 6 to 10%        w/w;    -   added fiber in amount ranging from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 5 to 25% w/w;    -   legume (in addition to a lentil product) in amount ranging from        10 to 25% w/w;    -   fruit in an amount ranging from 1 to 18% w/w;    -   wherein the complementary nutritional composition comprises 0 to        30% w/w of cereal refined flour and 0 to 55% of cereal whole        grain flours.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In yet a further specific embodiment, the present invention provides aninfant cereal or nutritional compositions for use in the complementaryfeeding period comprising:

-   -   cereal flour in amount ranging from 33 to 50% w/w;    -   sugar in amount ranging from 5 to 25% w/w;    -   added sugar with low glycemic index in amount ranging from 5 to        15% w/w;    -   fat in an amount ranging from 10 to 17% w/w;    -   total amount of dietary fiber in amount ranging from 6 to 10%        w/w;    -   added fiber in amount ranging from 0 to 10% w/w, for example        from 1 to 8% w/w, for example from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 5 to 25% w/w;    -   legume (in addition to a lentil product) in amount ranging from        10 to 25% w/w;    -   fruit in an amount ranging from 1 to 18% w/w;    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.        wherein the complementary nutritional composition comprises 0 to        30% w/w of cereal refined flour and 0 to 55% w/w of cereal whole        grain flours.

In a further specific embodiment, the present invention provides aninfant cereal or nutritional compositions for use in the complementaryfeeding period comprising:

-   -   cereal flour in amount ranging from 33 to 50% w/w;    -   sugar in amount ranging from 5 to 25% w/w;    -   added sugar with low glycemic index in amount ranging from 5 to        15% w/w;    -   fat in an amount ranging from 10 to 17% w/w;    -   total amount of dietary fiber in amount ranging from 6 to 10%        w/w;    -   added fiber in amount ranging from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 5 to 25% w/w;    -   legume (in addition to the lentil product) in amount ranging        from 10 to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w,    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

Wherein the complementary nutritional composition comprises 0 to 30% w/wof cereal refined flour and 0 to 55% w/w of cereal whole grain flours.

In a further specific embodiment, the present invention provides aninfant cereal or nutritional compositions for use in the complementaryfeeding period comprising:

-   -   cereal flour in amount ranging from 33 to 50% w/w;    -   sugar in amount ranging from 5 to 25% w/w;    -   added sugar with low glycemic index in amount ranging from 5 to        15% w/w;    -   fat in an amount ranging from 10 to 17% w/w;    -   total amount of dietary fiber in amount ranging from 6 to 10%        w/w;    -   added fiber in amount ranging from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 5 to 25% w/w;    -   legume (in addition to a lentil product) in amount ranging from        5 to 40% w/w, for example from 5 to 40% w/w, for example from 8        to 30% w/w, for example from 10 to 25% w/w;    -   fruit in an amount ranging from 1 to 18% w/w;    -   wherein the complementary nutritional composition comprises 0 to        30% w/w of cereal refined flour and 0 to 55% w/w of cereal whole        grain flours.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In another embodiment, the present invention provides an infant cerealor nutritional compositions for use in the complementary feeding periodcomprising:

-   -   cereal flour in amount ranging from 20 to 90% w/w, for example        40 to 85% w/w of cereal flours;    -   total sugar in amount ranging from 0 to 30% w/w, for example        from 0 to 20% w/w, for example between 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 0 to        30% w/w, for example from 1 to 20% w/w, for example from 5 to        15% w/w;    -   fat in an amount ranging from 0 to 10% w/w of the composition,        for example ranging from 0 to 8% w/w, for example from 0 to 5%        w/w;    -   total amount of dietary fiber in amount ranging from 0 to 25%        w/w, for example from 2 to 22% w/w;    -   added fiber in amount ranging from 0 to 20% w/w, for example        from 5 to 18% w/w;    -   legume (in addition to a lentil product) in amount ranging from        5 to 40% w/w, for example from 8 to 30% w/w, for example from 10        to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In another embodiment, the present invention provides an infant cerealor nutritional compositions for use in the complementary feeding periodcomprising:

-   -   cereal flour in amount ranging from 20 to 90% w/w, for example        40 to 85% w/w, for example for example 50 to 90% w/w of cereal        flours;    -   total sugar in amount ranging from 0 to 30% w/w, for example        from 5 to 25% w/w, for example from 0 to 20% w/w, for example        from 2 to 20% w/w, for example between 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 0 to        30% w/w, for example from 1 to 20% w/w, for example from 5 to        15% w/w;    -   fat in an amount ranging from 0 to 10% w/w of the composition,        for example ranging from 0 to 5% w/w;    -   total amount of dietary fiber in amount ranging from 0 to 25%        w/w, for example from 2 to 22% w/w;    -   added fiber in amount ranging from 0 to 20% w/w, for example        from 5 to 18% w/w;    -   legume (in addition to a lentil product) in amount ranging from        5 to 40% w/w, for example from 8 to 30% w/w, for example from 10        to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In a further embodiment, the present invention provides an infant cerealor nutritional compositions for use in the complementary feeding periodcomprising:

-   -   cereal flour in amount ranging from 50 to 90% w/w;    -   total sugar in amount ranging from 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 5 to        15% w/w;    -   fat in an amount ranging from 0 to 10% w/w of the composition,        for example ranging from 0 to 5% w/w;    -   total amount of dietary fiber in amount ranging from 2 to 22%        w/w;    -   added fiber in amount ranging from 0 to 20% w/w, for example        from 5 to 18% w/w;    -   legume (in addition to a lentil product) in amount ranging from        5 to 40% w/w, for example from 8 to 30% w/w, for example from 10        to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w. wherein the complementary nutritional composition        comprises 30 to 50% w/w of cereal refined flour and 20 to 40% of        cereal whole grain flours.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In a further embodiment, the present invention provides an infant cerealor nutritional compositions for use in the complementary feeding periodcomprising:

-   -   cereal flour in amount ranging from 50 to 90% w/w;    -   total sugar in amount ranging from 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 5 to        15% w/w;    -   fat in an amount ranging from 0 to 10% w/w of the composition,        for example ranging from 0 to 5% w/w;    -   total amount of dietary fiber in amount ranging from 2 to 22%        w/w;    -   added fiber in amount ranging from 5 to 18% w/w;    -   legume (in addition to a lentil product) in amount ranging from        10 to 25% w/w;    -   fruit in an amount ranging from 1 to 18% w/w;        wherein the complementary nutritional composition comprises 30        to 50% w/w of cereal refined flour and 20 to 40% of cereal whole        grain flours.    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

In a further embodiment, the present invention provides an infant cerealor nutritional compositions for use in the complementary feeding periodcomprising:

-   -   cereal flour in amount ranging from 20 to 70% w/w, for example        30 to 55% w/w of cereal flours, for example 33 to 50% w/w;    -   sugar in amount ranging from 0 to 30% w/w, for example from 0 to        25% w/w, for example from 5 to 25% w/w, for example from 0 to        20% w/w, for example between 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 0 to        30% w/w, for example from 1 to 20% w/w, for example from 5 to        15% w/w;    -   fat in an amount ranging from 8 to 20% w/w of the composition,        for example ranging from 10 to 17% w/w, for example from 10 to        15% w/w;    -   total amount of dietary fiber in amount ranging from 2 to 12%        w/w, for example from 6 to 10% w/w;    -   added fiber in amount ranging from 0 to 10% w/w, for example        from 1 to 8% w/w, for example from 1.5 to 7% w/w;    -   milk-based ingredient in an amount ranging from 0 to 35% w/w,        for example from 0 to 30% w/w, for example from 1 to 25% w/w,        for example from 5 to 25% w/w;    -   legume (in addition to a lentil product) in amount ranging from        5 to 40% w/w, for example from 5 to 40% w/w, for example from 8        to 30% w/w, for example from 10 to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w;    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

OR

-   -   cereal flour in amount ranging from 20 to 90% w/w, for example        40 to 85% w/w, for example for example 50 to 90% w/w of cereal        flours;    -   total sugar in amount ranging from 0 to 30% w/w, for example        from 5 to 25% w/w, for example from 0 to 20% w/w, for example        from 2 to 20% w/w, for example between 5 to 18% w/w;    -   added sugar with low glycemic index in amount ranging from 0 to        30% w/w, for example from 1 to 20% w/w, for example from 5 to        15% w/w;    -   fat in an amount ranging from 0 to 10% w/w of the composition,        for example ranging from 0 to 8% w/w, for example from 0 to 5%        w/w;    -   total amount of dietary fiber in amount ranging from 0 to 25%        w/w, for example from 2 to 22% w/w;    -   added fiber in amount ranging from 0 to 20% w/w, for example        from 5 to 18% w/w;    -   legume (in addition to a lentil product) in amount ranging from        5 to 40% w/w, for example from 8 to 30% w/w, for example from 10        to 25% w/w;    -   fruit in an amount ranging from 0 to 25% w/w, for example from 1        to 18% w/w;    -   Lentil flour (red or yellow or a combination thereof) in an        amount ranging from 2 to 70% w/w e.g. 5 to 15% w/w.    -   Non haem-iron in an amount equating to at least 1.6 mg per 100        Kcal of the composition.

When the complementary nutritional composition is an infant cerealproduct, it may comprise at least 0.48 g/100 kJ of a protein source, atmost 1.1 g/100 kJ of a lipid source and a carbohydrate source.

Infant cereals are known in the art. Infant cereals are compositionscontaining cereals to be administered to infants. They are usually to beadministered using a spoon, and may be offered as dry cereal forinfants, for example. Also ready to serve infant cereals are within thescope of the present invention. The codex alimentarius offers guidanceon what ingredients an infant cereal should contain. Infant cereals maybe intended to be reconstituted either in water or in milk.

Typically, the caloric density as well as the amounts and kinds ofproteins, carbohydrates and lipids present in the infant cereal shouldbe carefully adjusted to the needs of the infant and are dependent onthe infant stage of development and age.

It is well known that the requirements for nutrition of an infantchanges with the development and age of the infant, and the compositionof the infant cereal ideally reflects this change.

Hence, a standard infant cereal (to be prepared with milk) according tothe present invention to be to be administered to infants at the age of4-6 months may have an energy density of 220-240 kJ/15 g, 0.8-1.2 g/15 gof a protein source, 0.1-0.3 g of a fat source and 12.3-12.7 g/15 g of acarbohydrate source. Such an infant cereal may contain, for example,Rice flour, Maize Maltodextrin, Vitamin C, lentil flour and non-haemiron.

A standard infant cereal (to be prepared with milk) according to thepresent invention to be to be administered to infants at the age of 6-12months may have an energy density of 220-240 kJ/15 g, 1.5-1.9 g/15 g ofa protein source, 0.2-0.4 g of a fat source and 11.1-11.5 g/15 g of acarbohydrate source. Such an infant cereal may contain, for example,Wheat flour, Semolina from wheat, non-haem Iron, lentil flour, VitaminC, Niacin, Vitamin B6, Thiamin, and Maize Maltodextrin.

Hence, an infant cereal to be prepared with water according to thepresent invention to be administered to infants from the age of 4-6months may have per 100 g, energy density of 400-420 kcal 100 g, 10-16 gof a protein source, 7-17 g of a fat source and 50-75 g of acarbohydrate source. Such an infant cereal may contain, for example,Rice flour, Maize Maltodextrin, Vitamin C, lentil flour, and non-haemiron.

An infant cereal according to the present invention may for example beto be administered to infants at the age of 6-12 months. Such an infantcereal may contain, for example, Wheat flour, Semolina from wheat,non-haem Iron, lentil flour, Vitamin C, Niacin, Vitamin B6, Thiamin, andMaize Maltodextrin, non-haem iron.

Infant cereals may be prepared from one or more milled cereals, whichmay constitute at least 25 weight-% of the final mixture on a dry weightbasis.

The infant cereals of the present invention are preferably prepared froma single grain—like rice cereal or wheat cereal—because single graincompositions are less likely to cause an allergic reactions.

Typically, infants cereals are to be mixed with water or milk beforeconsumption. For example 15 g of an infant cereal of the presentinvention may be to be mixed with 45 mL (complete infant cereal) ofwater or 90 ml of milk (standard infant cereal) respectively.

The expression “carbohydrate-based ingredient” or “carbohydrate-basedingredients” in the context of the present invention indicates a foodingredient consisting of or comprising one or more carbohydrates.Non-limiting examples of carbohydrate based ingredients are: cerealflours (for example whole grain or refined flour from maize, wheat,rice, oat), cereal starches (for example from maize, wheat, oath, rice)sugars [honey, monosaccharides (eg. Galactose, fructose, glucose),disaccharides (eg. Sucrose, lactose, isomaltulose, maltose)],oligosaccharides (fructo-oligosaccharides, galacto-oligosaccharides,gluco-oligosaccharides, maltodextrines), polysaccharides (eg. resistantstarches), fibers (soluble and insoluble), pulses [for example Greenlentils, red lentils, yellow lentils, mung bean, cow peas, chick peas,butter bean, black eye bean, kidney bean, pea, pigeon pea, soya bean,haricot & navy beans, blacked bean, Soybean, Pea, Lupin, Faba bean, MungBeans, Chickpeas, Cowpea, Carob, Beans white/green/black/red, Navybeans, Lima beans, Pinto beans, Pigeon Pea, Black gram, Carioguinhabeans, Bambara bean (Vigna subterranean), Yam bean, Canola flour,Flaxseed Powder, Chestnut flour], fruit, milk-based ingredients (forexample powder skimmed or whole milk).

The expressions “sugar” or “sugars” within the context of the presentinvention comprises available monosaccharides (eg. Galactose, fructose,glucose) available disaccharides (eg. Sucrose, lactose, isomaltulose,maltose) or mixtures thereof.

Within the context of the present invention the term “added sugar”indicates an ingredient mainly or totally constituted by sugar which isadded to the composition and whose content in sugar contributes to thetotal sugar content of the composition.

The total sugar content of the composition is provided by the sum ofamount of sugar naturally present in ingredients used in the recipe (forexample from cereal flour), those possibly produced during processingplus the amount of added sugar. As it will be apparent to the personskilled in the art, the total amount of sugars will also comprise anysugar amount which may be released by ingredients used in the recipeduring processing due to the specific conditions used (for examplecomprising partial hydrolysis of starch). Determination of total sugarsin the composition according to the invention may be carried outaccording to methods well known to the person skilled in the art.

For example, for quantification of total sugars in Infant cerealsproducts the following method can be used:

The quantification of mono- and disaccharides in infant cereal samplescan be completed by weighing a 1-3±0.001 gram sample into a 100 mLvolumetric flask and 60 milliliters of demineralized water were added.Mono- and disaccharides contained in the samples are extracted byplacing the flasks into a 70° C. water bath for 20 min with constantagitation. Samples are cooled to room temperature and more demineralizedwater is added to make up the mark on each volumetric flask, stoppersplaced and closed flasks were shaken vigorously. Samples are thenfiltered through folded filter paper (N^(o) 597, 150 mm Ø) and through a0.2 μm HPLC-filter before injection (25 mm Π, 8825-P-2 Infochroma AG). Asolution containing monomeric glucose, dimeric lactose, sucrose,maltose, isomaltulose, and maltooligosaccharides having a degree ofpolymerization ranging from 3-7 is prepared as standard for peakidentification and saccharide quantification.

Filtered samples are injected into chromatograph after degassing theeluents (demineralized water, 18 MΩ·cm minimum; 300 mM NaOH; 500 mM NaOHwith 150 mM NaOAc) by sparging helium for 20-30 min and allowing thesystem to equilibrate. The following chromatographic conditions may beused: CarboPac PA1 (Dionex) column and guard column; 20 μL injectionvolume; 300 mM NaOH eluent with 0.6 mL/min flow rate as post columnaddition; 22° C. temperature.

The expression “milk-based ingredient” or “milk-based ingredients” inthe context of the present invention identifies carbohydrate containingingredients derived from mammal milk for example cow, goat and/orbuffalo or mixtures thereof. Non-limiting examples of such ingredientscomprise: fresh milk, concentrated milk, powder milk, whole milk,skimmed and/or semi-skimmed milk.

As it will be apparent to the skilled person, milk-based ingredientsaccording to the present invention may bring additional nutrients beyondcarbohydrates to the composition, such as for example proteins and fats.

Within the context of the present invention the term “added sugar withlow glycemic index” indicates added sugar as above defined which iscaractherized by having a low glycaemic index. For the sake of clarity,the amount of lactose contained in any milk-based ingredient used in therecipe, will also account as added sugar with low glycaemic index.

The expressions “fiber” or “fibers” or “dietary fiber” or “dietaryfibers” within the context of the present invention indicates theindigestible portion, in the small intestine, of food derived fromplants which comprises two main components: soluble fiber, whichdissolves in water and insoluble fiber. Mixtures of fibers are comprisedwithin the scope of the terms above mentioned. Soluble fiber is readilyfermented in the colon into gases and physiologically active byproducts,and can be prebiotic and viscous. Insoluble fiber does not dissolve inwater, is metabolically inert and provides bulking, or it can beprebiotic and metabolically ferment in the large intestine. Chemically,dietary fiber consists of non-starch polysaccharides such asarabinoxylans, cellulose, and many other plant components such asresistant starch, resistant dextrins, inulin, lignin, chitins, pectins,beta-glucans, and oligosaccharides. Non-limiting examples of dietaryfibers are: prebiotic fibers such as Fructo-oligosaccharides (FOS),inulin, galacto-oligosaccharides (GOS), fruit fiber, vegetable fiber,cereal fiber, resistant starch such as high amylose corn starch. Asfibers are not digestible, they do not contain available carbohydratesand on this basis they do not contribute to the GI or GL of thecomposition they're part of.

Within the context of the present invention the term “added fiber” or“added dietary fiber” indicates an ingredient mainly or totallyconstituted by fiber which is added to the composition and whose contentin fiber contributes to the total fiber content of the composition. Thetotal fiber content of the composition is provided by the sum of amountof fiber naturally present in ingredients used in the recipe (forexample from whole grain cereal flour) plus amount of added fiber.

Within the context of the present invention, the term “fruit” or“fruits” indicates ingredients derived from fruit such as for examplefresh fruit, fruit paste, dried fruit, fruit extracts and/orcentrifugates. Mixtures of such ingredients are also comprised withinthe scope of the terms above mentioned. Non-limiting examples of fruitaccording to the present invention are: apple, apricot, banana, cherry,pear, strawberry, Mango, Orange, peach.

The expression “fat” or “fat source” or “lipid” or “lipid source” or“fats” in the context of the present invention indicates an edible solidor liquid fat or mixtures thereof. Not limiting categories of fats arethose from animal, fish or vegetable origins. Non limiting examples offats which could be used according to the present invention are: fishoil, cocoa butter, cocoa butter equivalents (CBE), cocoa buttersubstitutes (CBS), vegetable oils (for example rapeseed oil, palm oil,corn oil, soy oil, coconut oil and/or sunflower oil) and butter oilsamongst others.

In the context of the present invention, where amounts of certainingredients (such as, for example, sugars, fats, dietary fibers etc),are indicated which may result from different constituents incorporatedin the recipe then such amounts will reflect the total content of thatingredient in the composition, irrespective of the component it isderived from.

On the other hand, when in the present invention reference is made to an“added” ingredient (such as for example added fibers, added sugars withlow glycemic index etc), then only the amount of the component mainly ortotally constituted by that ingredient should be accounted in thecalculation.

The composition as disclosed herein may be used to optimize or maintainthe iron status/iron levels in a subject or may be used in the treatmentand/or prevention of iron deficiency in a subject.

The term subject as used herein refers to a human or animal e.g. a humaninfant or young child or child.

The term “infant” as used herein refers to a human under the age ofabout 12 months e.g. up to 12 months of age.

The term “young child” as used herein refers to a child older than about12 months and up until about 5 years of age (including toddlers) forexample a child older than 12 months of age until 5 years of age.

The term “child” as used herein refers to a human up to the age of abouteighteen for example up to the age of 18.

In another aspect of the present invention there is provided acomposition as disclosed herein for use to maintain or optimise the ironstatus of a subject.

In another aspect of the present invention there is provided acomposition as disclosed herein for use in the treatment or preventionof iron deficiency in a subject.

The term “prevention” as used herein refers to the prevention of acondition or disorder completely, or partially (i.e., a milder formoccurs and/or occurs later). The terms prevention also comprises areduction in the risk of the condition or disorder occurring or in theseverity of the condition or disorder, it also encompasses a reductionin the frequency of the occurrence of conditions or disorders.

A reduction in the risk of a condition or disorder means that thecondition or disorder is less likely to occur compared to an appropriateand usual reference (such as the general population or normal weightinfants or young children) e.g. in comparison to infants young childrenor children not being fed a composition of the invention.

In the context of the present invention, mentioned percentages areweight/weight percentages unless otherwise stated.

Nutritional compositions for use in the complementary feeding periode.g. infant cereals for use in the complementary feeding period may besold in a dry format for reconstitution e.g. with milk or water. In thecontext of the present invention all weights and concentration valuesare given with reference to the dry weight of such a product.

The term “and/or” used in the context of the “X and/or Y” should beinterpreted as “X”, or “Y”, or “X and Y”.

Numerical ranges as used herein are intended to include every number andsubset of numbers contained within that range, whether specificallydisclosed or not. Further, these numerical ranges should be construed asproviding support for a claim directed to any number or subset ofnumbers in that range. For example, a disclosure of from 1 to 10 shouldbe construed as supporting a range of from 1 to 8, from 3 to 7, from 4to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.

All references to singular characteristics or limitations of the presentinvention shall include the corresponding plural characteristic orlimitation, and vice versa, unless otherwise specified or clearlyimplied to the contrary by the context in which the reference is made.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art.

It should be noted that embodiments and features described in thecontext of one of the aspects of the present invention also apply to theother aspects and embodiments of the invention mutatis mutandis.

The compositions for use according to the invention are herein describedby different parameters, such as the ingredients, nutritionalcomposition formats, uses, target groups etc. It should be noted thatembodiments, features and exemplary embodiments described in the contextof one of the parameters of the composition for use according to theinvention, may also be combined with other embodiments, features andexemplary embodiments described in the context of another parameter,unless expressly stated otherwise.

Any reference to prior art documents in this specification is not to beconsidered an admission that such prior art is widely known or formspart of the common general knowledge in the field. As used in thisspecification, the words “comprises”, “comprising”, and similar words,are not to be interpreted in an exclusive or exhaustive sense. In otherwords, they are intended to mean “including, but not limited to”.

The invention will now be described in further details in the followingnon-limiting examples.

EXAMPLES Example 1 Material and Methods:

Iron bioaccessibility from processed cereals was evaluated using theCaco-2 cells coupled with in vitro digestions model as described byGlahn et al. (Glahn et al, 1998). In brief, first the food matrixundergoes a simulated gastric digestion with pepsin at pH=2, 37° C. for1 hour. This step is followed by a simulated intestinal digestion withpancreatin and bile at pH=7, 37° C. for 2 hours. This second step takesplace on a dialysis membrane placed above the Caco-2 monolayers. Duringthe digestion process iron is released from the food matrix. Solubilizediron can diffused through the member and be taken up by the cells. Thus,in response to higher intracellular iron concentrations, Caco-2 cellsforms ferritin. The formation of ferritin is quantified as an indicatorof iron uptake by the cells. In our assays ferritin was measured byimmunoassay in harvested Caco-2 cell 18 hours after the digestion. Thetotal protein content of the cells was measured using BCA protein assayto allow a normalization of the results. To ensure the robustness of theresults, three experiments were performed on separate days using cellsfrom the same batch with three replicates each day. For each separateday, a mean±SD (n=3) for each samples was calculated and expressed by ngof ferritin/mg of protein. Then, to evaluate the impact of the recipe oniron bioaccessibility a percentage of difference was determined for eachprototype against the two reference samples. Data (% of difference)collected for a same product were pooled and are reported as mean±SD inFigures below. Enzymes and buffers were used as blank (negativecontrol). A solution of soluble iron chloride (FeCl₃) (6 μg/ml) with andwithout ascorbic acid, and an internal control were used as positivecontrol. For the each experiments, reference samples and prototypes werefortified at a level of 8.4 mg of Fe/100 g of dry product with ironsulfate and a molar ratio of ascorbic acid to Iron (Fe) of 2:1. Ironbioaccessibility from intrinsic iron (i.e. samples without added iron)was also analyzed for iron bioaccessibility. Before the digestion steps,samples were reconstituted with the same quantity of hot water. Thecomposition of references and prototypes is reported in Table 1 (samplecontaining milk) and Table 2 (samples without milk).

All the flours used to produce references and prototypes, as well as allthe references and the prototypes were analyzed for their intrinsic ironand total phytic acid content. Iron was measured by ICP-MS. Total phyticacid concentrations was measured with a Megazyme Kit. Molar ratio ofphytic acid (PA) to Fe was calculated from phytic acid values measuredin flour and considering intrinsic and added iron in the recipes.

TABLE 1 Composition of references and prototypes samples (resultspresented in FIGS. 1 to 3) Refined wheat Skim Whole flour milk grainsLegumes Samples (%) (%) (%) (%) Malto-Dextrin Fibres Reference withrefined 49.6 24.1 — — 6.9 — flour Reference with wheat 33.6 24.1 16.8 —— 4.5 (whole grains) Prototypes wheat 31.7 17.9 16.8  9.6 — 4.5 (wholegrain) with 9.6% legumes (i.e. either red or yellow lentils, chickpea,pea) Prototypes wheat 26.4 12.6 16.8 19.1 — 4.5 (whole grains) with19.1% legumes (i.e. either red lentils, yellow lentils, chickpea or,pea)

TABLE 2 The composition of references and prototypes used to show theeffect lentils on iron bioaccessibility in recipes containing refinedflour and wheat whole grain (results presented on FIGS. 4 and 5).Refined wheat Skim Whole flour milk grains Legumes Samples (%) (%) (%)(%) Fibers Reference with wheat 44.5 — 22.3 — 5.5 (whole grains)Prototypes wheat 38.6 — 19.8 11.6 5.2 (whole grain) with 11.6% legumes(i.e. either red or yellow lentils) Prototypes wheat 30.2 — 18.5 21.75.2 (whole grains) with 19.1% legumes red or yellow lentils)

Results:

The iron and total phytic acid content of tested samples is reported inTablet. Results of the second set of samples (i.e. without milk) arepresented on FIGS. 4 and 5.

TABLE 2 Iron (Fe), total phytic acid (PA) concentration as determined inthe tested samples (containing whole grain and milk), and calculatedmolar ratio of PA to Fe. Calculated Intrinsic Iron Phytic Acid molarratio mg/100 g ±SD g/100 g ±SD of PA to Fe Wheat flour 2.80 (0.40) 0.752(0.011) (Whole grains) Wheat flour 0.93 (0.18) 0.159 (0.000) (refined)6.55 (0.17) 0.974 (0.008) Yellow lentils flour Red lentils flour 6.98(0.18) 0.861 (0.024) Chickpea flour 4.83 (0.84) 0.966 (0.009) Pea flour5.03 (6.25) 0.832 (0.003) Reference 0.52 (0.15) 0.7 refined flourReference 0.81 (0.35) 1.6 wheat WG Prototype red 2.14 (0.22) 2.6 lentils(19%) Prototype red 1.50 (0.53) 2.2 lentils (9%) Prototype 1.89 (0.27)2.9 chickpea (19%) Prototype 1.34 (0.40) 2.3 chickpea (9%) Prototype1.67 (0.12) 2.7 yellow pea (19%) Prototype 1.28 (0.11) 2.2 yellow pea(9%) Prototype 2.07 (0.25) 2.8 yellow lentil (19%) Prototype 1.46 (0.19)2.3 yellow lentil (9%)

Results of the iron bioavailability tests of samples containing wholegrains and milk are shown in FIGS. 1 to 3.

As can been seen from the results shown in FIG. 1; despite higher levelof intrinsic iron in prototypes containing legumes when compared toreference samples iron, bioaccessibility was found to be in a similarrange included between 10 and 22 ng ferritin/mg protein. Highest ironbioaccessibility from intrinsic iron was found for prototypes containingchickpea and red lentils, while the lowest values were found forprototypes containing yellow lentils (<10 ngferritin/mg protein).

As can be seen from the results shown in FIG. 2; after addition of ironas fortificant, despite an increased molar ratio of PA to Fe, theaddition of yellow lentils (in replacement of milk and part of therefined flour) increased iron bioaccessibility from intrinsic and addediron when compared to the reference containing whole grains (molar ratioof PA to Fe=1.9). The same effect is found for red lentils. Theseresults were not expected, and cannot be attributed to the level ofintrinsic iron as depicted by FIG. 1. It can neither be attributed tothe process since an opposite effect was observed for prototypescontaining yellow pea and chickpea. As can be seen from the resultsshown in FIG. 3; the addition of yellow lentils and red lentils (19%) ina recipe containing wheat whole grains restore iron bioaccessibility tothe same level of the recipe containing only refined flour (molar ratioof 0.7), this despite an increased molar ratio of PA to Fe. Recipecontaining red lentil at 9% showed not additional effect when comparedto the reference containing whole grains (PWG) (molar ratio 1.9),despite an increase level of phytic acid. This effect was not observedwith the other legumes (i.e. yellow pea and chickpea) and wasunexpected.

Results of the iron bioavailability tests performed with samplescontaining whole grains (without milk) are shown in FIGS. 4 to 5.

FIG. 4 shows that while the molar ratio of PA to Fe increases (incomparison to the reference containing only whole grain), ironbioaccessibility increases when lentils were added in the recipe. Theexperiment was performed with the same level of added iron and ascorbicacid. These effects cannot be attributed to the level of intrinsic ironas depicted by FIG. 5.

FIG. 5 shows that while the level of intrinsic iron in prototypescontaining lentils is higher than in the reference, the ironbioaccessibility from prototypes containing lentils is similar or lowerthan from the reference sample (Ref WG BP).

Ref: Glahn R P, Lee O A, Yeung A, Goldman M I, Miller D D. Caco-2 cellferritin formation predicts nonradiolabeled food iron availability in anin vitro digestion/Caco-2 cell culture model. J Nutr. 1998 September;128(9):1555-61.

Example 2

Example of Infant Cereal Product Prepared with Water (% Weight).

A traditional infant cereal product to be reconstituted in water isprepared according to the following recipe: Wheat flour 35%, skim milk17%, oil 7%, glucose 6%, sucrose 15%, vitamin and minerals 1% (includingferrous fumerate wherein said ferrous fumerate concentration equates to1.6 mg per 100 Kcal) and, Yellow lentil flour 19%.

Example 3

Example of Infant Cereal Prepared with Milk (% Weight).

A traditional infant cereal product to be reconstituted in milk isprepared according to the following recipe: Rice flour 67%(71 g CHO),glucose 7%, sucrose 15%, banana 2% (1.4 g CHO), vitamin and minerals 1%(including ferrous fumerate wherein said ferrous fumerate concentrationequates to 1.6 mg per 100 Kcal) and, red lentils flour 8%.

Example 4

An infant cereal product according to the present invention may beprepared according to the following recipe by using methods known to theperson skilled in the art: Rice flour 60% (62.5 g CHO), sucrose 2%,galactose 20% banana 4% (1.4 g CHO), fat 5%, fiber 2.0%, vitamin andminerals 1% (including ferrous fumerate wherein said ferrous fumerateconcentration equates to 1.6 mg per 100 Kcal) and, red lentils flour16%.

1. Use of a lentil product to increase the bioavailability of non-haemiron in a composition comprising one or more anti-nutritional factor. 2.Use of a lentil product according to claim 1 wherein the lentil productis selected from the group consisting of a yellow lentil product, a redlentil product, and a combination of the foregoing.
 3. Use of a lentilproduct according to claim 1 wherein the one or more anti-nutritionalfactor is phytic acid.
 4. Use of a lentil product according to claim 3wherein the phytic acid is selected from the group consisting ofmyo-inositol phosphate (InsP), myo-inositol bisphosphate (InsP2),myo-inositol triphosphate (InsP3), myo-inositol tetrakisphosphate(InsP4), myo-inositol pentakisphosphate (InsP5) or myo-inositolhexakisphosphate (InsP6) and combinations thereof.
 5. Use of a lentilproduct according to claim 1 wherein the non-haem iron is in the form ofa physiologically acceptable iron chelate.
 6. Use of a lentil productaccording to claim 1 wherein the composition comprising one or moreanti-nutritional factor is a composition comprising wholegrain.
 7. Useof a lentil product according to claim 6 wherein the wholegrain isselected from the group consisting of whole grain maize, wheat, rice,oat, corn, barley, rye, semolina, and a combination of any of theforegoing.
 8. Use of a lentil product according to claim 1 wherein thenon-haem iron is selected from the group consisting of ferrous sulfate,ferrous bisglycinate, ferrous fumarate and a combination thereof.
 9. Useof a lentil product according to claim 1 wherein the lentil product isin the form of dehulled whole lentils, dehulled crushed lentils,dehulled lentil flour (ground dehulled lentils), and combinationsthereof.
 10. A composition comprising a lentil product non-haem iron andwholegrain wherein the composition is an infant cereal or nutritionalcompositions for use in the complementary feeding period comprising. 11.A composition according to claim 10 wherein the non-haem iron is in theform of a physiologically acceptable iron chelate.
 12. A compositionaccording to claim 10 wherein the lentil product is selected from thegroup consisting of a yellow lentil product, a red lentil product, and acombination of the foregoing.
 13. A composition according to claim 10wherein the lentil product is in the form of dehulled whole lentils,dehulled crushed lentils, dehulled lentil flour (ground dehulledlentils), and combinations thereof.
 14. A composition according to claim10 wherein said composition comprises 5 to 70% of a lentil product. 15.A composition according to claim 10 wherein said composition comprises 5to 30% of wholegrain.
 16. A composition according to claim 10 whereinsaid composition comprises 5 to 30% of wholegrain and at least 1.6mg/100 kcal of non-haem iron, and 5 to 20% of a lentil product.
 17. Acomposition according to claim 10 wherein the wholegrain is selectedfrom the group consisting of wholegrain maize, wheat, rice, oat, corn,barley, rye, semolina and a combination of any of the foregoing.
 18. Acomposition as defined in claim 10 for use in the treatment orprevention of sub-optimal iron levels in a subject wherein said subjectis an infant or child.
 19. Use of a composition as defined in claim 10to maintain or optimize the iron status of a subject wherein saidsubject is an infant or child.
 20. A method of increasing thebioavailability of non-haem iron in a composition comprising one or moreanti-nutritional factor, said method comprising the step of adding tosaid composition a lentil product.